Momos are omnipresent in Nepal. You'll find them everywhere: From little eateries lining traffic-clogged roads to fine restaurants in five-star hotels. These steamed dumplings come filled with vegetables, chicken, or even buffalo meat. You can share a plate of these flavourful parcels as an appetiser, or have it to yourself as a meal on its own. Whether they're shaped like half moons or presented as juicy, little pouches, they're always sided with a spicy, tomato-based chutney that elevates this humble dumpling from good to great. Here, the chefs from Hyatt Regency Kathmandu share their recipe for this traditional Nepali favourite.
Here's what you'll need for the momo chutney:
100ml mustard oil
50g garlic, sliced
50g ginger, sliced
15g green chili, sliced
10g turmeric powder
1kg tomatoes, chopped
200g sesame seeds, roasted
Salt, to taste
50g coriander, chopped
15ml lemon juice
How to make it
1. Heat mustard oil in a pot.
2. When the mustard oil is hot, sauté garlic and ginger until they turn light brown. Add green chili and turmeric powder and continue to sauté for another 5 minutes.
3. Add tomatoes and cook them till they start to break down. Add sesame, pepper, salt and coriander. Stir well to combine and let the mixture simmer for 10 minutes.
4. Take the pot off the fire and let the mixture cool.
5. Once the mixture is cool, pour it into a blender and blend until the sauce reaches a smooth consistency without any lumps or coarse particles. Finish with lemon juice and check the seasoning. Add more salt or peper to taste.
Here's what you'll need for the chicken momos:
100g chicken, minced
25g onions, chopped
10g ginger garlic paste
10g chopped coriander
5g cumin powder
1 tbsp chopped chili
½ tbsp salt and pepper, to taste
5ml soya sauce
How to make it
1. Make the dough by mixing the flour and water. Knead well to combine.
2. In a mixing bowl, combine chicken mince, chopped onion, ginger garlic paste, chopped coriander, and cumin powder.
3. Add chopped chili, soy sauce, salt, and pepper into the mixture. Stir well to combine.
4. To prepare the momo skin, shape dough into small balls that are about 1-inch wide. Using a rolling pin, flatten the dough balls onto the kitchen counter, ensuring they retain their round shape.
5. Portion out a teaspoon of chicken mince mixture into the centre of the momo skin. To shape the momo, bring the edges of the dough towards the centre, pinching and twisting the dough to form a series of pleats.
6. Cook in a steamer for 10 minutes and serve immediately with the momo chutney.
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